Cuttlefish Carpaccio Recipe

A recipe inspired by tasty Peruvian creations.



  • 100 g of chilli amarillo or other sweet pepper
  • 1 small onion finely chopped
  • 2 cloves garlic
  • 1 tablespoon of sunflower oil
  • 1 tbsp of homemade mayonnaise
  • 1 c.t. of coffee oil
  • salt


  • 3 cm fresh ginger
  • 1 clove of garlic
  • 1 tbsp chopped coriander
  • 8 lime juice
  • ½ tsp of salt


  • 200 g thawed carpaccio cuttlefish (Japanese grocery stores)
  • 2 tablespoons of sesame with wasabi
  • 1 small red onion in slices


1) Prepare the chili puree. Remove the seeds and mince the peppers. Heat the sunflower oil in a pan and cook the peppers over low heat for 10 minutes. Incorporate the onion. Continue cooking for 5 minutes and add the crushed garlic. Continue cooking over low heat for 5 minutes. Transfer to a blender and reduce to a paste. Let cool. Add mayonnaise and coffee oil. Mix well and reserve.

2) Prepare the marinade. Chop ginger and garlic. Add lime juice, coriander and salt. Keep cool for a good hour. Switch to Chinese and collect the liquid.

3) Dress the cuttlefish on a dish. Coat with filtered marinade. Arrange the chilli purée harmoniously between the cuttlefish slices.

4) Serve decorated with red onion rings and wasabi sesame seeds.


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